Preheat the oven to 350°F.

1. Sweat the onion and shallots in a thread of oil.

2. Add the flour and cook for a few minutes.

3. Pour in the Madeira and beef broth and mix well.

4. Add the bouquet garni. Season with salt and pepper, then simmer for 10 minutes, covered and over low heat.

5. Meanwhile, brown the cutlets in a pan with butter. Finish cooking in the oven.

Strain the Madeira sauce through a fine-mesh sieve before serving in a sauceboat.